Curried Deviled Eggs Recipe
Curried Deviled Eggs
Submitted By: Taz
Ingredients:
12 Large Eggs
⅓ Cup Mayonnaise - Japanese (Kewpie®) preferred
1 Tbs Dijon Mustard
1 Tbs Curry Powder
1 tsp Lemon Juice - fresh squeezed preferred
Kosher Salt to taste
-OPTIONAL GARNISH-
Fresh Ground Black Pepper
Fresh Coriander Leaves (AKA Cilantro) - finely chopped
Fresh Chives - finely chopped
Smoked Paprika
Preparation:
- Fill a large pot with a tight fitting lid about ¼ full with cool water - Place eggs in a single layer on the bottom of the pot - Add enough cool water to cover eggs by 2-3 inches - Place over high heat
- Bring to a rolling boil - Once a boil has been achieved, turn off the heat, cover, and set aside for 10-12 minutes - After 10-12 minutes, transfer the eggs to the ice bath and allow to cool for a few minutes
- Once the eggs have cooled a bit, peel and cut in half length wise - Remove the yolks and transfer them to a medium bowl - Set the egg white 'cups' aside until needed
- Mash the yolks with a fork - Add mayonnaise, Dijon mustard, curry powder, lemon juice, and mix to thoroughly combine - Season with salt to taste
- Transfer yolk mixture to a piping bag with a large tip or to a large zip top bag (squeeze all of the mixture to one corner of the bag and cut off about an inch of the corner [Alternately, you can just use a teaspoon for this but the piping/zip top bag method makes for an easier and cleaner job of it])
- Squeeze or spoon the yolk mixture into the egg white 'cups (apx 1 heaping Tbs each)
- Top each with a light dusting of fresh ground black pepper and/or paprika (if desired) and a sprinkling of chives and/or fresh coriander (if desired)
- Serve chilled or at room temperature
